Sweden

A New Year’s Eve tradition continues with the New York Philharmonic, led by Music Director Jaap van Zweden, welcoming opera great Renée Fleming. From the great waltzes and polkas of Johann Strauss II to musical pearls from composers Stephen Sondheim and Kander and Ebb, the Philharmonic conjures the splendor of a night at the ball.

This series takes viewers on an enriching and entertaining “field trip for grown-ups” to some of the most intriguing cities in Europe and North America. Journalist Christine Van Blokland brings her passion and genuine curiosity about the arts, quirky characters, storytelling and lifelong learning to this new series. In each location, Christine explores the hidden histories in their art, architecture, museums, monuments, houses of worship and city parks.

Curious Stockholm
What did Alfred Nobel invent that led him to create the Nobel Prize? What is Gamla Stan? What’s so important about the throne inside the Royal Palace of Stockholm? What is the Djurgarden Canal? Why did the Swedes grow grass on their rooftops?

Journey into Chef Magnus Nilsson’s meticulously planned and executed kitchen at Fäviken for a look at what it takes to run, manage and maintain standards at what some say is the most creative and surprising restaurant on the planet. Chef Nilsson explores how his early cooking experience influenced him to focus on local ingredients in his homeland, Sweden, and nearby Norway. He shows how to make the most of ingredients at their freshest and preserve them in creative ways, and examines traditional Nordic culinary techniques in the Faroe Islands.

Creation
When Chef Nilsson develops a dish at Faviken, he pays careful attention to the unique properties of an ingredient. Through research and recipe testing, the components of a dish are combined with the aim of preserving their natural quintessence. This episode follows the life cycle of an ingredient as it transforms from its organic state into a dish at his restaurant.

Providing unique access to some of the most compelling artists of our time, Season 7 of ART IN THE TWENTY-FIRST CENTURY features a dozen artists from the United States, Europe and Latin America, and transports viewers to artistic projects across the country and around the world. In locations as diverse as a Bronx public housing project, a military testing facility in the Nevada desert, a jazz festival in Sweden and an activist neighborhood in Mexico, the artists reveal intimate and personal insights into their lives and creative processes.

Fiction
What makes a compelling story? Exploring the virtues of ambiguity, Omer Fast, Katharina Grosse and Joan Jonas mix genres and merge aesthetic disciplines to discern not simply what stories mean, but how and why they come to have meaning.

Journey into Chef Magnus Nilsson’s meticulously planned and executed kitchen at Fäviken for a look at what it takes to run, manage and maintain standards at what some say is the most creative and surprising restaurant on the planet. Chef Nilsson explores how his early cooking experience influenced him to focus on local ingredients in his homeland, Sweden, and nearby Norway. He shows how to make the most of ingredients at their freshest and preserve them in creative ways, and examines traditional Nordic culinary techniques in the Faroe Islands.

Providing unique access to some of the most compelling artists of our time, Season 7 of ART IN THE TWENTY-FIRST CENTURY features a dozen artists from the United States, Europe and Latin America, and transports viewers to artistic projects across the country and around the world. In locations as diverse as a Bronx public housing project, a military testing facility in the Nevada desert, a jazz festival in Sweden and an activist neighborhood in Mexico, the artists reveal intimate and personal insights into their lives and creative processes.

Secrets
How do artists make the invisible visible? What hidden elements persist in their work? Elliott Hundley, Trevor Paglen and Arlene Shechet share some of the secrets that are intrinsic to their work.